It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.

Thursday, April 2, 2015

Leverpostej (pate)

This
is a must eat food in Denmark!

It
is not the most pleasant food to prepare, it’s really kinda
gross. BUT, the end result is fantastic.

slave
has read:

It
is said that there are more Danes that eat “Leverpostej” than
there are members of the Danish Church or supporters of the royal
family. 95 percent of all Danes eat “Leverpostej”, 40 percent
eat some daily.

The
Danes eat nearly 20 million tons of “Leverpostej” every year –
almost 9 lbs per Dane!

92
percent of all Danes over 10 years make one or more “Leverpostejmad”
- an open faced Liver Pate sandwich every single day - Usually on rye
bread, (Rugbrød)The Danes has been baking and eating rye bread
for the last 1000 years Each Dane eats about 20-25 kg of rye bread
per year - which is around 8.5-9.0 million slices of various rye
bread sorts every day!

Ingredients

• 2/3
cup butter (melted)

• ½
lbs either pork liver or calf liver

• 1
shallot chopped

• 1½
teaspoons coarse salt

• ¼
teaspoon ground cloves

• ¼
teaspoon of ground nutmeg

• ½
teaspoon fresh ground peppercorn

• 1
large egg

• 1
cup skim milk (save 3 tablespoons of milk)

• 3
tablespoons of all-purpose flour

Instructions:

Melt
the butter in a small pot.

Cut
all the liver in small squares and add in a bowl with shallot, salt,
cloves, nutmeg, peppercorn, and egg.

Slave's
food processor would not hold much more, so a large bowl was used
for the cup of milk and 2/3 cup of butter.

In
a small separate bowl stir the flour with the 3 tablespoons of milk
together, and then add it to the processor and blend.

Use
the food processor and blend the entire mixture until everything is
well blended. Pour this into the large bowl and mix well with a
spatula.

Spread
the mixture into an aluminum loaf pan. This will expand while
baking. Put an extra flat pan under the cooking pan to catch any
overflow.

Place
the leverpostej pan in a cold
oven.
Set at 350
F
and bake for approx. 1 hour, at which point the leverpostej may look
a little burned on the top.

Turn
off the oven and let the leverpostej stand
in the oven
for approx. 10
more minutes.

Serve
the leverpostej warm on a serving plate and garnish with pan roasted
mushrooms and crispy bacon along with rye bread. Notes